Spray a non-stick pan with Fry Light and gently fry the onions until translucent and soft. Patience is key here—most recipes suggest a minute or two, but to avoid burning, give it a good 10 minutes. Trust me, it makes all the difference.

Once your onions are ready, toss in the garlic and ginger. Fry for an additional 1-2 minutes.

Now it’s time for the curry powder. Add it to the pan and fry for another minute. This step really brings out the spices’ full potential, so don’t rush it or be tempted to add the tomatoes straight away, it will change the flavour drastically and it is much better using this method.

Pour in the tinned tomatoes and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This reduces the sauce and blends the flavours beautifully.

Blend the sauce either in a food processor or with a stick blender until smooth. If you’re looking to prepare in advance, you can cool and freeze the sauce at this stage.

Stir in the fresh herbs and Greek yoghurt, reheating gently. Be careful not to let it boil as you want to maintain that creamy consistency.